Introduction

This Caramelized Peach Tart with Brown Sugar Crumble is a delightful dessert combining tender peaches, creamy pastry filling, and a crunchy almond crumble topping. It’s perfect for showcasing fresh peaches in a sweet, buttery tart that’s sure to impress your guests.

A slice of crumb-topped fruit pie sits on a white plate with delicate gold trim. The pie slice has three clear layers: at the bottom, a light golden crust; in the middle, a glossy amber fruit filling mixed with smooth pale yellow custard; and on top, a thick, uneven layer of golden-brown crumb topping dusted with white powdered sugar. The crumb layer looks crunchy with small and large clumps. In the background, a fork rests on the white marbled surface, and a full pie is slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour (140 grams)
1/4 cup cake flour (25 grams)
1/3 teaspoon baking powder
6 tablespoons unsalted butter, cold
3 tablespoons granulated sugar (35 grams)
1 large egg
7/8 cup hot milk (whole or 2%)
3 large egg yolks
1/3 cup granulated sugar (65 grams)
2 tablespoons all-purpose flour (17 grams)
1 teaspoon pure vanilla
1/3 cup heavy cream
1/4 cup water
1 tablespoon light corn syrup
3 tablespoons granulated sugar (42 grams)
1/2 cup + 1 tablespoon almond flour (70 grams)
1/2 cup + 1 tablespoon powdered sugar (70 grams)
1 1/2 tablespoons simple syrup
1 1/2 teaspoon almond extract
1/3 cup all-purpose flour (45 grams)
1/3 cup dark brown sugar, packed (65 grams)
1/2 teaspoon salt
3 tablespoons unsalted butter, cold (45 grams)
2 ounces almond paste (60 grams)
3 cups peaches (about 3 medium, slightly underripe)
4 tablespoons butter (58 grams)
1/2 cup granulated sugar (100 grams)
2 tablespoons corn syrup
2 tablespoons amaretto liqueur (or 1 teaspoon almond extract)

Instructions

Step 1: Prepare the tart shell by combining flours and baking powder. Cut cold butter into the flour mixture using a processor or mixer until finely incorporated. Add sugar, then eggs, and process or mix until a dough ball forms.
Step 2: Press half the dough into the tart pan bottom and shape the other half into ropes to line the edges, sealing seams carefully. Prick the bottom with a fork and bake at 350°F for 12–15 minutes if partially baking, or 18–22 minutes for fully baking, until golden. Cool before filling.
Step 3: For the pastry cream, whisk egg yolks and sugar, then mix in flour. Gradually add hot milk while whisking. Strain and cook over medium heat, stirring constantly until it boils. Boil 1 minute, remove from heat, stir in vanilla, cover with plastic wrap, cool, then refrigerate overnight.
Step 4: When ready, whip heavy cream to medium stiff peaks. Beat chilled pastry cream smooth, then fold in whipped cream.
Step 5: Make the simple syrup by boiling water, corn syrup, and sugar for 2 minutes. Let cool.
Step 6: Combine almond flour and powdered sugar in a processor. Add simple syrup mixed with almond extract and process until the mixture comes together. Knead on a work surface, shape into a log, wrap, and refrigerate for about an hour.
Step 7: To make the brown sugar crumble, pulse all crumble ingredients together until crumbly but coarse. Spread on a baking sheet and bake at 350°F for 7–10 minutes until golden. Break apart if needed and cool.
Step 8: Peel peaches by blanching in boiling water for 30 seconds, then cooling and slipping off skins. Cut into 1/2-inch pieces.
Step 9: In a skillet, combine butter, sugar, corn syrup, amaretto (or almond extract), and water. Boil to reduce, then add peaches and cook until syrup is reduced and peaches are tender. Cool completely.
Step 10: To assemble, spread pastry cream into the baked tart shell. Top evenly with caramelized peaches, then sprinkle with brown sugar crumble. Optionally dust with powdered sugar using strips of paper as guides.
Step 11: Refrigerate the tart until ready to serve. Let sit at room temperature for 20–30 minutes before serving to soften the chill.

Tips & Variations

Use slightly underripe peaches for easier peeling and better texture when caramelized.
Substitute almond extract for amaretto if you prefer a non-alcoholic version.
Make the tart shell or pastry cream a day ahead for convenience.
Freeze unbaked tart shells well wrapped for up to several months and bake directly from frozen, adding extra baking time.
For a dairy-free adaptation, substitute milk and cream with non-dairy alternatives but expect some flavor differences.

Storage

Store the assembled tart in the refrigerator for up to 3 days. Keep it covered to prevent drying out. Before serving, let it sit at room temperature for 20 to 30 minutes to soften the chill for the best flavor and texture.

How to Serve

The image shows a round peach crumb pie in a clear glass pie dish, filled with golden peach slices covered by a thick, crumbly brown sugar topping. The pie crust is light golden with slightly ridged edges holding the filling inside. Two fresh peach halves with bright orange and pink tones are placed above the pie on a green cloth. The pie dish sits on a white marbled surface with a few scattered pecans around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this tart?

Fresh peaches are best for caramelizing and texture, but if necessary, thaw frozen peaches completely and drain excess liquid before using to avoid a soggy tart.

How can I prevent the tart crust from getting soggy?

Ensure the crust is fully baked and cooled before filling. You can also brush the shell lightly with melted butter or egg white before adding filling to create a moisture barrier.